Guest guest Posted February 20, 2008 Report Share Posted February 20, 2008 Recently discussions about lemon,fizz,minerals...have developed and been hashed over. I now have results from the recent experiment. The question was...Lemon, minerals and ultra fizziness. So here is what I did. I have 3 quart jars of water kefir. 1 jar contains water kefir with dryed mission figs. My wife likes that is is not part of this experiment. So Jar #1 contains water kefir (1st ferment) with dryed organic raisins. Jar #2 contains water kefir (1st ferment) dryed cranberries. Both jars were allowed to do their thing for 48 hours +-. Jar #1 produced 2 12 ounce plastic bottles of finished water kefir. Strained and fruit removed from the finished bottle. The same exact thing with Jar #2. SO I now have 2 marked bottles of water kefir from each jar. 1 bottle from jar #1 and 1 bottle from Jar 2 organic lemon wedges were put into the bottles and capped up tight! 48 more hours. the two bottles with the lemon wedges are Very Very fizzy. The two control bottles with NO lemon added are bubbly but no where near the ultra fizz. The 2 bottles with the lemon will require many times burping the bottle before it can actually be opened and consumed. Someone try to duplicate this. The original questions were why lemon wedged seem to want to ruin water kefir grains in the first ferment. Don Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.